Chilled Langoustines with Ossetra Caviar

Credit: Didier Loire
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Step 1: Nage Sauce

Pour a little olive oil into a cast iron pot, and sweat the finely chopped shallots.

Crack the langoustine claws and add to the pot. Deglaze with white wine, and reduce by half. Add the whipping cream. Cover and cook over a low heat until the desired consistency is achieved, then strain through a fine mesh strainer.

Dice the celery, carrot and green onion and place in a sauté pan. Slice one of the lemons and add it to the pan. Sweat over low heat, then add the cream mixture, the basil, the peppercorns and the coriander. Set in a warm place and allow to infuse for 15 minutes. Strain through cheesecloth into a bowl, and set the bowl over ice to chill.

Add the heavy cream, the Tabasco sauce and a dash of lemon juice, and season with fleur de sel to taste.

Step 2: Langoustines

Peel the langoustines and remove the vein. Steam for just a few seconds until they stiffen just a bit.

Place on ice to shock the langoustines and split them lengthwise. Marinate the inner side of the langoustines for 5 minutes in a mixture of lemon juice, fleur de sel, and freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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